Filet Mignon In Wine Sauce
2 Tblsp butter
6 beef filet mignons
1/2 cup chopped mushroom stems
1/4 cup chopped green onions
2 tsp. cornstarch
1 cup red wine
1/2 cup water
2 Tblsp. parsley, snipped
1 tsp. salt
Dash pepper
12 large mushroom caps
Melt butter in heavy skillet. Brown filets on both sides over moderate heat.
Place on squares of heavy duty aluminum foil on baking sheet.
Cook mushroom stems & onions in remaining fat in skillet until they are tender.
Blend in cornstarch, add red wine, water, parsley, salt & pepper. Cook & stir until sauce thickens.
Spoon 2 Tblsps. wine sauce over each filet. Top with 2 mushroom crowns.
Bring sides of foil up & pinch corners, sealing meat in foil.
Refrigerate until 30 minutes before baking.
Bake at 500ºF preheated oven for 20 minutes for rare, 25-30 minutes for medium or well.
Reheat any remaining sauce & serve with filets.
Serves 6
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